This Trick Will Make Your Meat 10x Better
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- čas přidán 19. 01. 2023
- Using bouillon is a very simple trick to give your meat much better flavor.
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In regards to Better than Bouillon (my preferred brand) it does work you only need to turn the heat down a little as it contains some more sugars than Knorr.
I can't ig-Knorr this info. Thanks. 😊
I would really like to see a SGT Gilbert pepper mill in your store. (and maybe a nun chuck whisk)
Marco Pierre White would probably use Better Than Bouillon too, but it's an American product that's probably impossible to find in the UK. Knorr (Marco's preferred) is a German company and distributes worldwide. You gotta use what's in your backyard.
Ditto, love that brand. (Almost as much as I love this Channel. Thanks Sonny!)
BTB is the bomb. When my wife first started using it I took a tiny it stright from the jar and spread it on a piece of bread from a rustic loaf I made. It was like marmite/vegemite but with a little less funk and a whole lot more salt. I wouldn't recommend it unless you put on the thinnest of schmears.
BOUILLON!!! if you see that ham base in the store do yourself a favor and buy it for a pork chop, you will not be disappointed!! HAPPY COOKING my friends!!
I've had great results with that brand's whole line of boullion... even the lobster base is awesome. It may be a bit more expensive than cubes, but better flavor, IMHO.
Keep up the great work, chef!
Wait... what's that, fridge?... you talkin' to me?...
What is the brand and name?
@@shane727the brand is knorr
In the UK Marco Pierre white was/is sponsored or endorsed a bouillon brand called knor, I'm sure you knew this but just in case you didn't
@@ronnyhasebola9550 knorr pork bullion?
Embrace the Knorr. Marco is THE man. Constant inspiration in the kitchen
He made Gordon cry, he's my hero just for that.
He did not make Gordon cry. It was Gordon's choice to cry!
Gordon cried because he couldn't take the pressure of Marco' s kitchen. Try working under an effortless master of craft.
i laughed when he first did those videos with Knorr then I tried it and was like.... W T H ???? Marco is a lot savvier than many take him for and he is MORE than willing to share tips for the heathens like us..
@@raukoring
lol
Marco is one of the few professional chefs that wasn't completely detached from your average family, and the budget/lifestyle they operate with. He got a lot of hate for his Knorr innovation, but it's honestly a stroke of genius. Chefs are also human and don't want to spend a lot of time at home making nice food.
In Britain he was Gordon before Gordon... a true master who Gordon learned under as I'm sure you know. He was a revolutionary in culinary arts no doubt
Marco never forgot that food exists to feed people.
Also he was the first person to make Gordon break down in tears and that should count for something.
@@xynged It doesn't count for much, he was a monster in the kitchen, both as a great chef and an asshole, seriously he would throw knives and slam hot oven doors on hands.
He can and should be praised for many things but that attitude is not one of them.
I know a famous chef. Not cook, chef. I won't give his name because he would kill me. But he prefers a lot of time takeout to cooking at home because he cooks for a living. You can get tired of cooking when you have to do it every day for hours.
I hear you loud & clear!!! I have a number of Latina friends who have cooking channels. Two of them are busy moms & definitely “home cooks”, & have very popular cooking channels.
One of them just released her first cookbook! These 2 ladies seriously swear by using bouillon. They make all their sauces from scratch; & then there’s the bouillon! I used to use it as well for a number of years, until I discovered that it was the main culprit in triggering a health issue. Frankly, I miss the enhancement it gave to many different dishes. I wish there was a bouillon available that was made from cleaner ingredients. Does anyone know of one? I used to also use miso, but had to cut that out too.
Marco is one of my favorite chefs. I remember when everyone laughed at him and thought he was out of his mind because he rubbed stock cubes on steaks.
He was ahead of his time. Now everyones catching up to him.
I'm a chef... Marco was right.. it's just works a winner simple as... great video 👍
Those who laughed are just scared to try new ways of cooking. Had a guy once try to argue with me about cooking chicken with Cabernet Sauvignon. He said chicken should be only cooked with a white wine. My wife and family would disagree with him. I also use brandy on occasion. Half a cup, half cup water into the pan for basting and use what's left to make the gravy.
Personally, one of the wrongest things a person could do is laugh at someone when they do something out of the ordinary.
If you go back and watch those videos, he has a vibe to him like he secretly sniffs lines of knorr and takes shots of olive oil right before filming, like I swear he would chug bottles of olive oil whenever the camera wasn’t on him
I have another video planned to test dry brining meat with bouillon next. I did a roasted chicken like this with bouillon under the skin, outside the skin, and inside the cavity and it was really good.
Gonna try it out too
I Dry brined a Prime Rib Roast.. it came out awesome
dry brining is a game changer!! Last thing I dry brined was short ribs, everyone was gnawing on the bones by the end. They would have eaten the bones if they could. Will you try the dry bry with bouillon with other meats while control/other testing? That sounds so exciting!
Under or outside the skin, it's your choice
I literally was thinking that when you were cooking the steak. Can't wait..
Stock cube stuff aside, watching Marco’s videos has made me a much better home cook. He has so many useful tips that can actually be applied by an amateur. For example I used to just quickly brown ground beef than drain it; after watching MPW I cook it for a good 15 mins until all the water evaporates and it starts to fry. The difference is crazy.
Oh man, I thought about this the other day and didn't know if was actually a technique.
The first person I saw do that was Adam Ragusea. He may have gotten it from Marco. It's a game changer. I can't understand why this is not standard procedure when cooking with ground beef now that I've done it.
I have always done this technique with ground beef and got such shit for it. But now I know it's Marco approved.
0:00 🎉 0:00 ccrv🎉rv🎉
I had no idea other people drained off the beef juice till i saw my mother in law due it a couple years ago. It's disgusting, I never realized how good of a cook my own mother was till I was well into my 20s. I really took for granted all the techniques and skills I learned from watching her cook.
I have been doing this trick for many years. But what I love is, we can now buy bouillon powder, salt free. This way I can still make great tasting meats and dishes, while controlling my salt intake. Thanks for showing everyone who is watching, how to do this!👍💯
good tip!
You need alot more salt than you undoubtedly eat. Salt is not your enemy. You need to use salt.
@@john2914 according to who
I used to work in a kitchen that served Prime Rib. When we made it we would broil it to sear it and then let it rest and dry it. Then we would poke holes in it and shove pieces of garlic clove into the holes and cover it with beef base. Then we would cook it until the outside was seared again and would let it rest and slice it and then cook it to order. That was the best Prime Rib I've ever had.
Yeah same here. I saw this once and was like “yep” and that’s how I’ve done it ever since
Seeing this is kinda crazy because I recently discovered on my own that adding knoor bouillon powder to just regular ground beef before draining the grease helps retain a lot of flavor. It kicks even the simplest recipes up a notch. Since doing that, I always find a way to include bouillon in my meat seasoning. Complete game changer.
dude you're seriously really developing as both a content creator and a chef, over the years you have consistently shown an increase in both production and personality to stay in the game. Can't wait to see what the future has in stock for you!
Thank you.
...in stock for you... so to speak
This is one of the few channels I actually feel like I become a better chef from watching your videos. Keep up the great work Sonny!
Yes.
Bouillon for the win.
The JP voice impression- +10
I've been doing this for years. I prefer the "Better Than Bouillon" brand bouillon that comes in a small jar. Good stuff! 👍
that's what we used on the pork chop and also my preferred brand, I just wanted to try the most generic one for the other meats.
Ditto on the Bouillon- also really awesome when you do the simpler stuff Sonny. My hubby is a simple meat and potatoes guy, I’m the adventurous one, guess what we eat most…😂
Do you mix Better than Bouillon with oil or use it straight from the jar?
@@KyleNelson89 I use it straight, oil isn't needed.
It's your choice. There's no real recipe
In Mexico, chicken or beef bouillon has many uses as a salt for frying and searing meats, soups, gravies, rice, etc. It makes salsas taste SO much better! The secret is that it contains MSG, which is why it is so flavorful.
In Mexico it may contain MSG, in the UK where Marco is, it absolutely does not. I get the MSG angle, but concentrated flavour is concentrated without MSG having to be part of the equation.
@@threestepssideways1202 I bought some Knorr today in Florida and there is MSG in it. Second ingredient. I have no problem with using MSG but I know some people do.
@@threestepssideways1202 of course it contains msg otherwise no one would buy it
I cant tolerate msg. A lady at work said maybe msg isnt that bad but i tried my ramen with the msg and it gave me headache
@@profound369 yes, some cannot tolerate it.
I had this for lunch today, chicken breast...OMG so good. Keep the videos coming. I left my chicken breast in fridge for hour and half after applying paste.
When I make roast beef I mix the beef better than bouillon with some butter and some fresh cracked pepper and fresh herbs and slather it in the roast.
Not only does the meat come out amazing but the au jus is something that you want as a last meal.
😊
Knorr and better than bullion are staples in my kitchen. I think the MSG adds a lot to the bullion. Home cooks do what needs to be done to bring out the flavor for their families. It's nice to see someone showcasing such things.
Cant wait to try this method out! Love watching these videos, they always make me a better cook. Keep up the great work!
Sonny, we made this tonight with chicken. I made gravy in the pan. This was the best chicken and potatoes with gravy we've ever made. Thanks!
Making a ribeye stew using this method for the searing part today. You already know it's gonna be fire.
excellent!
idk if you’ve done ribeye stew before but ribeye is a cut that definitely lends itself more to being rare-medium rather than slow cooked. you’ll end up with dry chunks of beef with long tough fibers. you want a tougher cut with more connective tissue for stew, like chuck or ribs.
@@seb4376 while I appreciate the sentiment, I know what I'm doing. Definitely not taking it to full length braise as I would with chuck roast. If anything, it'll be a stew with ribeye added to it.
There's no real recipe
@@seb4376 agree completely. Ribeye is a total waste for a stew. Not that it won’t be great… It just costs so much more than chuck and chuck is ideal for stew, whereas rib meat is not. Especially the further from the chuck that you cut it.
These are just facts.
His stew would be just as good if not better by using chuck, and would cost a lot less. Then when it comes time to grill, you still have that ribeye that you didn’t put in your stew… or you can start grilling your chuck steaks.
Wakka Wakka
Excellent video as always... informative, entertaining and I love you passion for good food!!
Thank you for this! It reminded me why this spaghetti I made one time blew my mind as I added bouillon to the sauce but next time, I'll add it to the meat itself to accentuate that, I am very giddy to do that again! We love you too!
I’ll def have to try the bullion now. And awesome...you finally got the merch! Looks like a lot of time and effort went into each design.
I’ve been doing this with my steak since I watched the Marco P White video a few years ago and the difference is night and day. I strongly recommend everyone tries it at least once.
With beef bouillon?
Yeah. Add some olive oil and mix it into a paste. Put on your steak and Leave in fridge for 4 hours. Take out 30 mins before cooking. Try it bro you won’t be disappointed
I have a specialty item I make sometimes, I have never seen anyone else make it and I would love for you to give it a try! I call it ultimate "baked in" chili dawgs. It's a chili dog baked into a brioche bun . First I make a brioche dough, and I make sure to let it rise twice for extra fluffy buns. Then to prep, I take some extra thick chili and pipe it on to wax paper in the shape of a hot dog, then freeze it. Second, I get a bun length all-beef Frank and butterfly it open so I can fry the flat side getting a good sear on it! Third, I roll out some dough a little more than twice as wide as the butterfly'd hot dog. Place a small strip of American cheese, followed by the hot dog with the flat side up, then some mustard and a stick of frozen chili, sprinkle a good amount of dehydrated onion flakes and a fat pinch of pepper jack cheese. Lastly, I fold the dough up and around over everything sealing it very well and bake at 325 for about 13 minutes, or until golden brown. If you sealed everything up good you get a fully contained chili dog grown in the bun naturally
Sounds amazing and very adaptable. For example, my son hates chilli but you could make a thick meat sauce with Italian flavours instead and make a "pizza" Brioche 😀 thanks for thr inspiration
As always, love the content Sonny. I can't wait to try this in my kitchen, not a trick that I have been introduced to beyond your prior video which this was mentioned briefly.
Been watching you since the beginning…and you are a wealth of valuable information! A “ KICK “ to watch, as ALWAYS! Love ya, Dude.
I like doing this. Just FYI for anyone considering using this as a dry-brine. The best way to make sure that you know how much salt you are adding (which is important for brining) is to calculate how much salt you will need. Then look at the nutrition label on your salt container and calculate how much sodium that will be. And then look at the amount of sodium in your bouillon and do the math to figure out how many grams of bouillon to use.
(So if you have 200 grams of food and want 2% of salt, check the amount of sodium in 4 grams of salt. And then use however many grams of bouillon equals that amount of sodium.)
Actually I guess it's worth just memorizing that salt is 40% sodium. So take the salt % you want, multiply by .40. And then use however much bouillon you need to equal that amount of total sodium.
My dad was an army cook….and when I was growing up, he always put liquid bovril on our roasts….yummmmmm❤️🇨🇦❤️
And he always spiked a roast with garlic cloves….don’t know if it did anything to the total flavour of the roasts but we always figured for the slices with garlic….❤️🇨🇦❤️
My family uses it lots too
I love cooking CZcams, and it's like I'm discovering new gems all of the time. They pop out of the woodwork and amaze me, I wonder how it took me so long to find them. A journey that started with Chef John now has me ravenously watching over a dozen food channels, and I'm always hungry to find more. Great video, great talent, and I look forward to seeing more of your content, old and new
Hell yeah! Merch! Just ordered the “and I’m out” shirt. Super excited! Love you man!
Great idea and I will try this this week. One thing to point out that stocks and bouillon are not just boiled down meat. They all include spices and vegetables like onions, leeks, garlic etc. so it isn’t surprising that it is better. A better control would be a light seasoned base vs salt only. Either way it is a great idea
I use Better Than Bouillon when I'm braising meats. Most notably, if the recipe calls for tomato paste I mix in some with the tomato paste. I find it takes away the tin can flavor AND punches up the meaty/umami flavors.
Dry brining a steak, I use a bouillon cube and seaweed powder. That's if I'm out of Uncle Rogers favorite MSG.
In my kitchen are three large containers of Knorr Beef, Chicken, and Tomato Bouillion powder. I use them all the time in different ways. The beef is the main salt component of my competition brisket rub. They are amazing to have for one pot cooking where you are just making the recipe up as you go. When you taste it and think, it's good, but missing something, sprinkle in some bouillion powder and it is almost always an improvement.
THANK YOU!! I am so doing this from now on!!!
Man, I love this guy. Such a spirit, sense of humor, and damn, he really can cook. Awesome test 👍
He is a joke not a chef.
@@Neo-xn7vc Oh, I see, just like you...
@@vaman5591 35 years 8 of them guide the michelin.
I'd love to see you test the pasta water thing he does, that's the one I've always had the most issues believing. Thanks for testing it for us!
Pasta water to the sauce? If its Marco, its OK. His mother was Italian. And watching him and other Italian chef's it's only sauces where oil, cheese, butter, and egg-based sauces are emulsified, and the addition of the starchy pasta water from cooking bronze-cut pasta stops the sauce breaking and keeps it creamy. It's like a very liquid roux.
@@BigHenFor It would be wasting starch too. Like if you boiled potatoes you can do the same with the meat stuff left on the pan to make a gravy or if you're thrifty. You can you keep boiling it to make Stew adding more potatoes and whatever else.
@@BigHenFor No, he puts knorr stock pot in the water instead of salt lol
@@VegaMK2 ive tried that with a knorr chicken stock cube when boiling elbow macaroni and it absolutely made the macaroni taste nice, works with rice too
he’s sponsored by knorr & they have MSG inside the cubes, ofc it’s gonna enhance the flavour
It’s the msg in the bullion that makes it amazing
You seem to really be hitting a new level with your content and enjoying it
I’d love to see you put both of those in the fridge overnight with the salt vs bullion
The Jordan Peterson impression 😂😂😂
When you rub chicken bullion cubes on your chicken breasts, you're basically rubbing MSG an salt on your chicken breasts. MSG is the active ingredient in the bullion cubes that are actually tasty.
Helpful tip... Thanks to the M.P.W. method...
Buy a nice tri-tip on sale... Then you can use butter, avacado oil or a fine olive oil; I prefer clearfield butter... With better than bullion mixed in( desired salt and taste required some adjusting)
Coat the tri-tip and cook it low and slow in your oven, basting often with the fat-bullion mix.. To desired temp! (You be you my friends)
Then hit the surface with the broiler ... Get that crust YOU like ... Light or dark, remember you are capiton of the ship when.it comes to your tri-tip (thank you Chef John!)
Sonny, I love your channel. I've been using bouillon for years, I think that "Better than Bouillon" is so good...I use it on veggies and fish too! I also use it in my breading for wings, shrimp, porkchops, everything! I love it! And you are absolutely dead on about using it on home cooked meals!
It works great on roast potatoes too, make it up with a small amount of water, maybe 100mls or so, and put it over the potatoes and, as they roast baste occasionally. Fantastic roast potatoes and good for anyone who has to watch their fat/oil intake but still want tasty food (my dad had liver damage in his old age and missed roast potatoes. He loved them and it made me happy to see him enjoy something ☺️
I've always wondered why they don't really make pork bouillon or stock considering pork is such a popular meat. Even finding ham better than bouillon is so hard to find! I looked today, because ham and beans with cornbread is so comfy during cold snowy days. I guess I'll look online. Thanks Sonny!
Look in Hispanic sections of grocery store. It is there.
@@donkemp8151 thank you, Don
I've seen it at bigger Asian markets. They have TONS of different flavor profile bases, I love to pick up different ones each time I shop H-Mart.
It’s the msg. There is a seasoning you can purchase called Pleasoning from LaCrosse Wisconsin that has all the same ingredients with low salt that does a better job. In restaurants across Wisconsin it is on the table with the salt in pepper.
This is an awesome experiment dude. Especially since the whole MArco Knorr thing is a huge meme on youtube, makes it even more enjoyable for me. Nice work.
Can’t wait to try this. I don’t have any Knorr cubes, but I have jars of Orrington Farms Broth Base & Seasoning, in chicken and beef flavors. It’s in powder form, so I guess I might need more oil. This has me thinking about mixing some of the stuff with flour to bread some chicken to fry. Ooohhh, I bet that would be good, too.
Consider picking up the Knorr. Orrington just isn't on the same level of flavor, imo.
You might not as powder is easier to turn into a smooth paste. In my neck of the woods you can get Knorr Boullion Powder in a jar in Chicken and Beef in standard and low sodium versions, but I just by the chicken one. I've used it dry to just season pan-fried steaks but it's better with the oil paste , as that draws it into the meat and stays there.
I actually use bouillons to boil pasta, instead of salt water; the resulting starchy water is really good for bisques and creams.
You can make that chicken or beef bouillon stock and then also just using my freezing like ice cubes and then when you want to run and you pull one of them out and put it for a Ramen oh man that would be good too
New subscriber. Absolutelyfriggin love the show, man. Can't believe how much I lol at a cooking show. Great stuff.
I need a “If you know you KNOW!” Apron. With a pic of your winking eye on it. My Rosemary salt is my favorite thing in the fridge.
Only trouble I have is that some of these bouillons are *really* salty and if you (dry or wet) brine the meat for tenderness, it just becomes too much. So I've had to choose between this and brining.
If your bouillon is salty use it as a dry brine and you get the best of both worlds
You can buy Low Sodium Knorr cubes and powder in Chicken and Beef.
I am testing the bouillon as a dry brine. I have 2 skinless boneless chicken breasts and used 1 cube with olive oil to distribute on both chickens. Can this be left on overnight or will it be too salty tomorrow when I cook it??
Above all else, it's your choice.
Great experiment! I recently cooked marinated chicken thighs under the broiler with a shallow layer of liquid chicken stock (from cubes), tasted amazing. I suspect bullion cubes contain sugar making the meat brown faster and deeper. Tonnes of flavor!!
I can't believe how excited this video got me - almost went shopping before the video was done!
"Jordan Peterson, PORK CHOPS!"
Bouillon as a substitute for salt will always have more flavor because of the MSG in it.
So why not just go to a grocery and buy MSG? They sell it at Asian stores for cheap here in New Orleans.
@@Duke_of_Prunes Because ewwwww MSG and all the racially fueled propaganda against it.
Most people who grew up on bouillon cubes never bothered to read ingredient labels or even bother to educate themselves on what they're actually consuming.
Yeah, but not all have MSG. In fact most of them don't now. Even Knorr stopped using it in their new line. Just buy a cheap bag of MSG.
We'd buy big plastic containers of Knor stock paste in a kitchen i worked in. We never rubbed it on steak, and we never used it for the restaurant food. Just for the bar menu. Anyway, the professional grade knorr is different and better than the stock in the stores. Marco only did this after he got a sponsorship from Knorr. A properly cooked steak with a good searing for flavour is perfectly good.
Can't believe you love that Itwani portable stove! I've had one on my Amazon wish list for a while except my model has a wind guard - because in the summer (I live in cold north) - I use those little butane burners to make fried chicken and messy things outside - and the wind guard is needed! Can't wait to try the bouillion methods!!
Definitely going to be trying this! Did you find the saltiness level from the bouillon was similar to the control meats? Those things do have a ton of sodium in them
My wife has been using that exact same bouillon for years and we love it. Most recently I use it in my Chicago style roast beef:-) :-) if you know you know keep up the good work chef
Going to try this one with the reverse sear ! Thanks for another great vid !
Worked the broiler at a cheesecake factory for a year. They always use this method on all their beef. Our best prep cook would make taco meat with the paste too. Best basic taco meat I've had.
I’ve done the same thing and used the “better then bouillon” brand paste!!
It’s amazing!! Just dials up the flavor like a lot!!!
Highly recommend doing reverse seat with your pork & beef to avoid the burning..
The slow and low in the over does a whole lot for the piece of tasty!!
Do you dilute the paste with oil or just use it as is?
holy crap i’m trying this tonight! also love your tip to sear then finish in oven 👍🏻
best cooking channel on youtube bar none. the fridge is one of the key parts. now lets go!!!!
I use a chicken base and a beef base ALL the time to season dishes, but I can't believe I never thought of this!!! Genius!
thin cut cantonese beef for stirfry works well with the stock cube oil combo but if you add self raising flour to the mix and leave for 30 min or so you also get a tenderizing (raising agent does this) and on cooking the flour helps seal in moisture...
Hey man, whoever your editor is knocking it out of the ball park. My TV that I have hooked up to my PC is not the best by any means. However the clarity and detail that shows up on every image honestly superb.
LOVE,LOVE,LOVE these simple hacks that up the cooking game 👍✨🤤
Thanks for the amazing tips ❤
The knorr stock videos are the most relaxing thing to watch.
Knorr does make pork bouillon cubes. They disappeared for a year or so, but reappeared a year or two ago. I usually find them at an Asian market, but they're delicious in cooking pork for Carnitas.
That was a great video with another terrific cooking technique and...wait. That was an awesome roundhouse Sonny!
I love your videos! So doing this! You teach me a lot. Thanks so much!!
I started doing this about a year ago, just on a hunch that bouillon paste would make the meat taste meatier. I've done it with chicken, beef, and turkey, and it always makes it awesome.
I've been doing this for 20 years. It really tastes so much better.
I decided to give this a go on grilled wings.Yes, time consuming rubbing them all 😂 They turned out awesome! Thank you for sharing. Definitely going to try this method on pork
I use Goya chicken bouillon. The flavor is phenomenal, and it comes in powder packets so you don’t have to mess with cubes.
OMGGGG where have you BEEN all my CZcams-watching life?! New, drooling subscriber! 😋😋😋 On to Amazon to buy my BTB! 💖💖💖
Absolutely love the Better than Bouillon for making good soups and stews....Never thought about using it directly on my meat, I mean, the meat that I cook! Thanks for the inspiration!
I couldn’t find ham base at my grocery store, so I picked up a roasted garlic Better Than Bouillon jar and used that on my pork chops now. Absolutely amazing. Thank you for this video!
Club House la Grille brand has a maple bacon dry shaker. Great on pork and chicken, some beef steak
Never heard of this! Cant wait to try.
I always put better than bouillon paste in my marinades. But I also use cubes crushed in a mortar and pestle as well. My whole life I've always used Anne's bouillon paste but for some reason I can't find it anymore. Thankfully I found out about better than bouillon from cooking channels.
I've been on a pork chop kick for the last four months or so and the BTB ham base is readily available around here. I think I'll have to try that combo this weekend.
Thanks for sharing this technique. So easy to do with home-cooking and within your normal daily routine. Glad that this works for any of those proteins. Very easy way to up your skills.
You answered my question. What about dry brining? I’ve made it a standard practice for any planned cook. Only way to go. I’ve never used bouillon though.
Tried this technique this week with turkey tenderloin and turkey base.
The first time was with just the base and it turned out fairly well, though I'll need to experiment how to get the right amount smeared on evenly since it's really thick and sticky. Right now I've got some more in the oven that I seared, but before I put them in the pan I sprinkled a chimichurri flavored dry rub on top of the turkey base.
Seems like most of the dry rub stuck to the pan and not the turkey base when I was searing the one side, though. So, again, I'll need to experiment. Mix it in? Sprinkle on, press in and let sit for a bit? Something else?
I've never thought of using bullion this way, but I'ma try it, thanks!
What oven temp for the pork chop and what internal final temp, please?Thanks :-)
Great video love the idea and haven’t seen it before!
I feel the oil is a great help. I season and oil many times.
Yes! I do this with sous vide method and it is awesome!
Saw the grocery store had bone-in pork chops on sale after I watched this, definitely trying the ham base rub.
This makes me want to add a TSP-TBS oft Better than Bullion to some ground meat that I would brown and use in a casserole or Shepard's Pie. Must try that tonight.......
Active duty Cook in the US Navy. I used the US food's brand, and the crew loved it.
I massage a little bit of beef better than bouillon into my ground beef for some next level burgers. I grill most of my meats that you showed here and the bouillon just hits different. So good! With all my bases I add garlic and onion powder and pepper but I've tried it without and there isn't a massive difference. Also I was kinda mad when you did the ham base on the pork. It honestly never occurred to me to do this on chops or even tenderloin. Guess I will now though.
i will try! thanks!
Knorr also make ham stock cubes, lamb stock cubes, vegetable stock cubes and fish stock cubes. The ham and lamb ones are good when used marinade on meat, or in stews. Vegetable stock cubes are good in soups and stews, never thought to try vegetable cubes on meat but we may give it a go. We have not tried the fish stock cubes.
As an FYI Knorr also make 1kg tubs of bouillon paste under the Knorr professional branding, one word of caution they make a chicken boullon and a roast chicken bouillon as well as a vegetable bouillon and a clear vegetable bouillon so make sure to select carefully to get what you desire.